Tom Yum Goong: Spicy Lime Prawn Soup

Matthew Hingle, The Times-PicayuneChef Kornfeld says the soup should be spicy, "but not mind-blowing like the Thais like it."The flavor of this soup should be a balance of sour, lightly salted and moderate chile heat. Fish sauce is the salty element. Chef Keith Kornfeld, whose recipe this is, said he likes the 3 Crab and Squid brands of Thai fish sauce.

Galangal and lemongrass perfume the soup, but are not meant to be eaten. Galangal is a rhizome, like ginger, but ginger is not a substitute for it.

Makes 2 to 4 servings

8 large shrimp

Enough 2-inch pieces of lemongrass to fill a shot glass

Piece of galangal the size of a shot glass, cut in thick slices

1 small can straw mushrooms, drained, halved

2 tablespoons minced shallots

2 teaspoons chili paste

4 kaffir lime leaves, torn from stems, stems discarded

1/2 cup cherry tomatoes, cut in half

6 tablespoons fish sauce

4 small red chiles

3 tablespoons evaporated milk

6 tablespoons lime juice

1 tablespoon cilantro leaves

2 teaspoons chili oil

Peel shrimp, reserving heads and shells. Combine shells, heads, 5 cups water and 1 piece lemongrass in a saucepan. Let mixture come to a boil, then lower heat. Simmer about 10 minutes. Skim and strain. Discard shells. There should be at least 4 cups remaining.